Chicken and Wild Rice Salad

Recipe by CFRP3473
READY IN: 30mins


  • 1
    (6 ounce) package long grain and wild rice blend (Near East or Uncle Ben's)
  • 2
    cups chicken, cooked and cut up or shredded
  • 3
    green onions, sliced
  • 10
    cherry tomatoes, halved
  • 1
    (4 ounce) can water chestnuts, drained and halved
  • 1
    (8 ounce) package mushrooms, sliced
  • 1
    tablespoon butter (optional)
  • 1 -2
    tablespoon dry sherry (optional)
  • 1
    cup firmly packed spinach, chopped
  • 1
    (12 ounce) bottle girard's light champagne vinaigrette, to taste (or your favorite salad dressing)


  • Cook rice according to package directions, omitting butter and using only 1 1/2 - 2 cups water. Cool.
  • Saute mushrooms in butter and sherry. (This step is totally optional). Add to rice mixture.
  • Add salad dressing to taste. If making the salad in advance, reserve a little salad dressing to add in just before serving.
  • Mix remaining ingredients and chill.
  • If making more than a couple of hours in advance, do not add the tomatoes or green onions until right before serving.
  • The recipe doubles and triples very easily, making it great for entertaining.